These sticky chorizo brussels sprouts are so incredibly tasty and they only require 3 ingredients: brussels sprouts, chorizo and honey. Brussels sprouts and cured pork are a match made in heaven. Roasting the sprouts in the rendered chorizo oils makes them nice and smoky. The honey then caramelises the sprouts and candies the chorizo, creating the most incredible balance of flavours. These sticky chorizo brussels sprouts are honestly so good that everyone will be asking for seconds, even self-proclaimed sprouts haters!
Table of Contents
- Ingredient Breakdown
- The Perfect Marriage: Brussels Sprouts and Chorizo
- Why Honey Makes It Better
- Tips for Getting It Just Right
- The Transformation in Taste
- Perfect Pairings: What to Serve with Sticky Chorizo Brussels Sprouts
- Why You’ll Love This Recipe
- These Sticky Chorizo Brussels Are Perfect For Christmas
Brussels sprouts and cured pork—an unexpected but brilliant match. For those who’ve turned their noses up at Brussels sprouts in the past, these Sticky Chorizo Brussels Sprouts are your gateway to redemption. This dish combines the smoky depth of chorizo with the sweetness of honey, caramelising every bite to perfection. This dish is so irresistible that even the staunchest of sprouts haters will be reaching for seconds!
Ingredient Breakdown
- Chorizo: The hero of this dish, bringing a smoky, spicy flavour that infuses every bite. The fat rendered from the chorizo adds a rich depth, while its natural oils create a perfect base for roasting the sprouts.
- Brussels Sprouts: Halved and tossed in chorizo oil, these green gems develop a nutty, caramelised flavour when roasted, making them tender yet crispy at the edges.
- Runny Honey: The secret weapon. Honey balances the dish with its sweetness, caramelising the sprouts and creating a beautiful sticky glaze that coats everything in a golden shine.
The Perfect Marriage: Brussels Sprouts and Chorizo
There’s something magical about the way Brussels sprouts pair with chorizo. The sprouts, often misunderstood, are transformed when roasted in chorizo’s smoky, rendered fat. The natural bitterness of the sprouts is mellowed by the oil, while their texture becomes soft and almost creamy inside, with a crispy, golden exterior.
The chorizo, on the other hand, starts to crisp up as it cooks, releasing its fat. This fat not only adds flavour to the sprouts but also aids in their roasting, giving them that perfect balance of crunch and tenderness. It’s a beautiful marriage of ingredients, where each complements the other perfectly.
Why Honey Makes It Better
Honey might seem like an unexpected addition, but it plays a crucial role in this dish. The sweetness of honey balances the rich, smoky flavours of the chorizo and the slightly bitter notes of the brussels sprouts. But it’s more than just about flavour—honey helps caramelise the sprouts and chorizo, adding a delicious stickiness that makes every bite a delight. Imagine chorizo slices that are not only crispy but have a slight candy-like coating—irresistible, right?
Tips for Getting It Just Right
- Start Cold for Maximum Flavour: Placing the chorizo in a cold Dutch oven before heating allows it to release its fat gradually. This method ensures the chorizo crisps up perfectly while also providing enough rendered fat to coat the sprouts evenly.
- Single-ish Layer is Key: When you spread the sprouts and chorizo in a single layer (it’s okay if they overlap a little), you ensure even roasting. This method promotes a perfect balance of caramelisation and crispiness. Overcrowding the pan will steam the sprouts rather than roast them.
- Keep an Eye on the Honey: Honey has a high sugar content, which means it can burn quickly. When you drizzle the honey over the sprouts and chorizo, toss them quickly and return them to the oven for just a few minutes. This step ensures the honey glazes rather than burns, providing that sweet, sticky finish.
The Transformation in Taste
As the Brussels sprouts roast alongside the chorizo, they undergo a transformation. They absorb the rich oils and smoky flavours from the chorizo, developing a beautiful golden-brown colour and a slightly crispy exterior. Meanwhile, the chorizo, initially tender, starts to crisp up, its edges becoming wonderfully caramelised.
When the honey is added and the dish returns to the oven, everything comes together. The honey adds a layer of sweetness that perfectly balances the savoury and smoky notes of the chorizo and the earthy bitterness of the sprouts. The final result? A dish that is more than the sum of its parts—it’s a symphony of flavours and textures that dance together in every bite.
Perfect Pairings: What to Serve with Sticky Chorizo Brussels Sprouts
This dish is versatile enough to be served as a side or a main. Here are a few ideas to elevate your meal:
- Roasted Chicken: Pairing with a simple roasted chicken allows the flavours of the Sticky Chorizo Brussels Sprouts to shine without overpowering the dish. The chicken’s mild flavour complements the rich and smoky sprouts perfectly.
- Creamy Mashed Potatoes: The creamy texture of mashed potatoes provides a lovely contrast to the crispy, caramelised Brussels sprouts. Add a dollop of butter and a sprinkle of sea salt, and you’ve got yourself a winning combination.
- Crusty Bread: For a more casual meal, serve with a side of crusty bread. The bread soaks up all those delicious chorizo oils and sticky honey glaze, ensuring none of that flavour goes to waste.
Why You’ll Love This Recipe
This recipe is quick, easy, and oh-so-satisfying. It takes just 5 minutes of prep and 25 minutes of cooking, and it only requires 3 ingredients—perfect for a weeknight dinner or a show-stopping side at your next dinner party. Plus, it’s a great way to use up any Brussels sprouts lurking in your fridge. You don’t need any fancy equipment—just a Dutch oven and a love for bold, comforting flavours.
These Sticky Chorizo Brussels Are Perfect For Christmas
If you fancy zhuzhing up your Christmas offering this year, add this recipe to the list. For more Christmas recipes, check out my Christmas Recipe Collection, where you’ll find a curated selection of festive recipes, perfect for the holiday season. From indulgent mains and comforting sides to delightful desserts and warming drinks, each recipe is crafted to bring joy to your Christmas celebrations.
Sticky Chorizo Brussels Sprouts
Aka the brussels sprouts hater converter
Brussels sprouts and cured pork are a match made in heaven. This time, I’ve paired sprouts with chorizo and honey. It’s the perfect combination of sweet, savoury and smoky. They’re SO good that everyone will be asking for seconds, even self-proclaimed sprouts haters!
Roasting the sprouts in the rendered chorizo oils gives them a delicious smoky and nutty flavour. The honey balances it all out and essentially caramelises the sprouts and candies the chorizo. You really can’t go wrong with candied chorizo!
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Sides
Ingredients
- 150 g chorizo, cut into ½ cm-ish slices
- 500 g trimmed brussels sprouts, halved lengthways
- 2 tbsps runny honey
Instructions
- Heat your oven to 220℃. Place the chorizo in a cold large, wide Dutch oven or hob-safe casserole dish. Heat the Dutch oven over medium heat.
- Cook the chorizo, stirring occasionally, until the fat has rendered out and the chorizo is beginning to crisp, 5 to 7 minutes.
- Add the halved brussels sprouts, season lightly with sea salt and freshly-ground black pepper and toss to coat.
- Arrange the sprouts and chorizo in a single-ish layer (some overlap is fine). Transfer the Dutch oven to the oven and roast for 10 minutes.
- Remove the Dutch oven from the oven. Drizzle the honey over the sprouts and chorizo and toss to coat. Return the Dutch oven to the oven for a further 5 minutes, or until the brussels sprouts and chorizo are caramelised, then serve and enjoy!
